Science and tech lovers, put this in your diaries: Tech Talks returns Wednesday 30 September.

Hosted by Euronews journalists James Thomas and Alice Carnevali, the upcoming season will delve into everything from gene therapy to artificial intelligence (AI) and the manosphere.

Read more: https://www.euronews.com/programs/euronews-tech-talks

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http://www.euronews.com/ In this edition of Terra Viva, we are going to talk about Nordic cuisine. But not the traditional liver pate or caviar. In Scandinavia, a growing number of chefs are seeking inspiration in the nature around them, offering particularly inventive dishes. One of them, Danish chef Thorsten Schmidt, opened up the doors of his kitchen to us.

He takes on an unusual kind of shopping trip.

The forest is his favourite vegetable garden.

“So this, you see, is my mushroom place,” he tells us, with a wave of his hand.

Thorsten Schmidt is part of the new generation of Danish chefs who have rehabilitated Nordic cuisine in the world of gastronomy.

It’s a cuisine that is close to nature. It is local, seasonal and uninhibited.

“When we realized what we were working with we suddenly said: ‘hey, we don’t have a big classic cuisine weighing us down, telling us you cannot do this’. So we are free now, we can do whatever we want,” says Thorsten.

He finds the secret ingredient he was looking for – a handful of sorrel. But he only takes what he needs.

“Sometimes, the apprentice who is making one of the dishes says ‘oh chef, I think that we should put ten or twelve strands of sorrel in the dish’, and I tell him ‘hey, look, it’s me who is collecting it, so there’ll be three.”

Two years ago, Thorsten and his wife Rikke Malling opened their own restaurant in a beautiful mansion on the outskirts of Aarhus, Denmark’s second city.

The open-plan kitchen is located at the heart of the restaurant which has room for up to 40 guests.

Thorsten says his inspiration comes from the elements all around him.

“We have just been in the woods… let’s take this impression and bring it into the dish,” says Thorsten.

The magic unfolds in just a few minutes. Today’s recipe is based on a combination of blood sausage and Jerusalem artichokes.

Add a lashing of smoked oil and a pinch of some secret ingredient…

“Nordic cuisine is more a way of thinking locally, using what’s in front of you, taking very good care of seasons, because in the Nordic countries, what’s very distinctive is seasons, there is spring, there is winter… In other countries, the seasons are more warm throughout the year,” Thorsten tells us. “By having these very distinctive seasons, you have to think ‘what am I going to use now and what am I going to preserve (smoke, salt, dry) for the next season, especially for the winter’.”

The strength of this new generation of Nordic chefs is their curiosity and their creative force. They are continuously breaking the rules to achieve a cuisine that speaks to all the senses, where the keywords are nature and season.

“In the beginning, I took classic French sauces which I learned, that’s my background actually, French, German and Danish, and I switched, I looked and thought: ‘ok there’s red wine, what can we use instead of red wine? What is red wine: sour liquid, 300 aromatics, red in color. Hum, ok, (so here’s my recipe): red berry juice from wild berries, aromatics with herbs, sourness can be from the juice, alcohol… hey, put in some beer, some mead, some aquavit, some fermented juice, you have an alcohol!”

Nordic cuisine, like its big sister molecular gastronomy, could easily go out of fashion.

But there is every chance a cuisine rooted in common sense and everyday life will always be to someone’s taste.

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Growing student AI use may be behind poor performance in the classroom. But according to Andreas Schleicher, the creator of the standardized PISA tests, if students use AI as a soundboard for ideas and advice, it could help their critical thinking skills.

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It is enough to make your blood boil: when someone owes you money, or you are caught up in a…

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http://www.euronews.com/2013/10/28/don-t-get-angry-file-a-claim
It is enough to make your blood boil: when someone owes you money, or you are caught up in a dispute over a product or service. But have you considered all the legal options, including one that is designed to be easy and cheap, and where you do not have to have a lawyer?

Many people do not know it, but numerous countries in Europe have what is known as a small claims procedure, for disputes involving limited amounts ranging from 2,000 to 10,000 euros. There is also a European small claims procedure for cross-border disputes, and there are plans to make that even simpler.

In a country like Hungary, tens of thousands of people make use of the small claims process every year. But in fact it is not just for consumers, businesses can also benefit from it. And in these tough financial times, this could be particularly interesting for small companies chasing up unpaid bills.

Right On travelled to a wine company, 150 kilometres south of Budapest. The owner knows only too well what it means for a company when money owed is not paid. After a bad experience some years ago, this family business was forced to get tough on how it deals with customers, some of whom are outside Hungary.

“We issued an invoice to a buyer and he didn’t pay,” said the winemaker Mihaly Endre Fekete. “He disappeared for a while, and it seemed likely he would never pay for the order. So we spent a lot of time finding the middle man who originally put us in touch, and he forced the buyer to pay, but it was a huge problem at the time.

“Ever since we had this experience we demand the money upfront, so the buyer pays before the wine leaves the vineyard. When the customer buys and we get paid, that’s the ultimate moment, it’s why we do what we do. And when it becomes uncertain if this moment will arrive, it really wears you down.”

At the moment in Hungary there are less than 100 cases of cross-border small claims every year. Officials say the procedure is not that well known, and people have other options they can use. We spoke to a judge who says from his experience there is great demand for a quick delivery of judgements.

“This is true for private individuals and small companies alike: most of them cannot afford not to have at their disposal even a small amount of money for many months, let alone years,” Supreme Court judge Andras Osztovits told Euronews. “The member states and the European Union have to provide quick and effective legal instruments for their citizens and their companies in this legal area.”

There is a lot of work to be done in raising awareness about the small claims process, which experts say could increasingly move towards application forms being filled in online. And part of the push towards giving citizens more of a chance to achieve justice in monetary disputes is a planned reform of the European procedures.

For example, how small is small? Brussels has been reviewing whether or not the 2,000 euro limit on cross-border claims should be substantially raised. And that is not all.

Right On’s Seamus Kearney reported: “To simply even further the small claims process, and to encourage more people to use it, several issues have been reexamined: for example, whether the application fee is too high; what documents should be provided; and whether more guidance is needed in filling in the forms.”

Proposals are due to be announced soon, and it is hoped they could also inspire similar changes to national procedures. But even if a judge rules in our favour, actually recovering the money that is owed is not that easy; and more expense and legal action might be required.

Matyas Kapa, a lawyer specialised in civil procedures, told Euronews: “If people have a claim they tend to think that by getting a court judgement the problem will be solved. But in fact they have to think ahead to enforcement problems.

“Because having a judgement doesn’t necessarily mean they will get their money back, enforcement can raise a lot of problems too. There can be two kinds of serious problems concerning a claim: either a debtor does not want to pay, or cannot pay.”

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After two months of closed classrooms, Italian primary, middle and secondary school students return to the classrooms. But 50% of older student will still have to rely on distance learning.

READ MORE : https://www.euronews.com/2021/01/06/italy-s-schools-set-to-reopen-as-ngos-highlight-risks-of-remote-learning

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